Heath Bar & Hersheys Ice Cream Cake Recipe
This is a quick and delicious Heath Bar and Hersheys Ice Cream Cake recipe that my wife has made several times to take to dinner parties. I personally ate about 1/2 of one of these cakes--over two days at breakfast time with my coffee. I am not particuluarly choosy when it comes to matching dishes with meal times. Dessert at a breakfast is common practice for me. My wife has a colleague that orders dessert before his meals when dining out. I guess a lot of people don't have set meal times when it comes to desserts.
Recipe Instructions:
Ingredients:
- 1 Angel food cake
- 1 large can fudge (Hershey's fudge for ice cream topping)
- 10 Heath bars
- 2 quarts ice cream (any kind)
- 1 large Cool Whip Large spring form pan
Preparation:
- Break cake in pieces
- Smash cake and press to bottom of pan
- Spread fudge on top
- Mash heath bars in package and sprinkle 5 bars on top of fudge
- Put on ice cream
- Freeze 24 hours
- Take cake out of pan
- Put on cool whip and refreeze with candy bars on top for 12 hours
- If you use a very large pan - increase fudge and ice cream